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SPANISH PORK AND BEANS

OK here is a great looking recipe… but I don’t do dried beans, so: Can I substitute canned ( I think so, is it just one 1 lb. can or do I need more?) and then how much of the water/broth do I cut out?

Please help me!

SPANISH PORK AND BEANS

• 1-1/4 to 1-1/2 pounds boneless pork sirloin roast, cut into 1-1/2-inch cubes
•2 packages Goya Sazon seasoning
•1 tablespoon oregano
•2 teaspoons ground cumin
•3 tablespoons brown sugar
•1 pound dry pinto beans
•2 cups small diced onion
•2 large diced green peppers
•1 (28-ounce) can diced tomatoes
•2 cups low-sodium chicken stock
•4 cups water

In a large mixing bowl, combine the pork cubes, Sazon seasoning, oregano, ground cumin and brown sugar.

Place the pinto beans in the pot of a 5-quart or larger slow cooker. Then layer with the onions, seasoned pork, green peppers and tomatoes.

Pour in the chicken stock and water, and cover.

Turn heat to low and cook for 6 to 8 hours. Serve with good crusty bread. Serves 6 to 8.

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Comments on: "SPANISH PORK AND BEANS" (3)

  1. Renee's Reading Corner said:

    This sounds great! I have a call out to a friend about the beans. I’ll stop back.

    Renee’

  2. Renee's Reading Corner said:

    Here’ some very loose guidelines:

    6 cans (15oz each) of canned beans is equivalent to 1 pound of dried beans. (This is based on this conversion: 1/2 cp of dried beans equals 1 can of prepared beans.)Google this and you’ll come up with a bunch of options for conversion. Who knew dried beans triple in size when they cook???

    Don’t drain the canned beans;use their juice and then cut the amount of water to only 1 cup.

    You may have to eyeball it while it’s cooking and add a little more if needed. Let us know how it turns out.

  3. This sounds great, thanks for sharing 🙂

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